White And Red Sweet Wines

Austria is a land of natural sweet Wines. Their sweet wines are found on almost every good wine list, are appreciated by wine experts and highly acclaimed by journalists. Several worldwide famous wineries are coming from this country. What are so special on their wines? Region, like usually. Neusiedl Lake (Neusiedler see) makes a special conditions for nearby vineyards, hot temperature during the daytime and wet air influencing grapes during the night. Because of these conditions, it's easy to get a noble rot on the grapes. This fundus dry out the water out of grapes and make the rest liquid more concentrated than usual.

These three synonymous are representing a remote region of Hungary and Slovak Republic (both situated in Central Europe) where the world's first botrytis wine is coming from. These topaz colored sweet wines are dating back to 16th century. Tokaj wines are made from late-ripened grapes affected by a certain type of fungus (noble rot - Botrytis cinerea) that concentrates the grape sugars which, in turn, flavors the wine into a honey-like sweetness. These great wines was favored by Beethoven, Goethe and even France's king Louis XIV.
Tokaji wines are like no others, in aromas, tastes as well as production. They are topaz gold in colour, almost like a light single-malt, and their high sugar content is well-balanced by amazing high acidity. The flavours are of dried fruit, apples, golden sultanas or apricots, with notes of exotic fruit that can range from grapefruit to mellow orange-peel, and there are often flowery aromas as well.

Wine Poached Pear

Pears soaked and bathed in wine, juice and spices transform themselves into luscious jewels. A very elegant dessert indeed!
Making a dessert cannot get easier than this. A few pears in one hand thrown in & slowly simmered in some wine and spices and you turn them into to treasures, you have the most beautiful looking thing; vibrant in jewel tones, sweet, spicy, buttery melt in the mouth kind. Poaching the pears brings out the natural sweetness, the wine paints the fruit and the spices adds a good burst of flavors. This dessert can also be made ahead of time. So what are we waiting for?
Wine Poached Pear
Ingredients:

1. 2 Ripe but Firm Bosc or Barlett pears
2. 1.5 Cup Red Wine (Pinot Noir , Shiraz or Zinfandel will do)
3. 1/2 Cup Orange Juice (Freshly Squeezed or Store Bought)
4. 1/2 cup Sugar (may be substituted with Honey or Nectar – adjust quantity as you will need less honey/nectar than sugar)
5. 1 Tablespoon Grated Orange Rind
6. 2 Whole Cloves
7. 1/4 Teaspoon Nutmeg
8. 1 Finger Length Cinnamon Stick
9. 1/2 Teaspoon Grated Ginger
10. Few Whole Peppercorns (Optional)

Preparation:
Peel the Pears keeping the stems intact. Cut a thin slice from the bottom of each pear (to make them stand). Set them aside.
In a deep non reactive pot, combine the wine and sugar & bring to a boil. Add the orange rind and orange juice, cloves, cinnamon, nutmeg, ginger, and peppercorns. Simmer the liquid at low heat for about 7-10 minutes.
Add the pears to the liquid on their sides and keep the heat at medium to low to keep the liquid at a slow simmer.
Cook the pears in the liquid with the pot partly covered, for 30 – 40 minutes. (The pears will turn soft quicker if they were not firm). Turn the pears frequently to make sure the pears absorbs the color from the wine evenly on all sides.
Test to see if the pears are done by a knife end or skewer. (When done they should be tender but not mushy and falling apart).
The above steps may be made a couple of days in advance. Cool the liquid & the pears and transfer it to a container. Make sure the poaching liquid covers the pears; if it doesn’t you would have to turn the fruits around a few time to have an even color. Refrigerate for up to 2 days.
When ready to serve, remove the pears. Strain the liquid & bring the liquid to a boil & continue simmering till the liquid gets thick & slightly syrupy. (Syrupy consistency is achieved when the syrup coats the back of a spoon.)
Transfer the pears to a serving dish and pour the thickened liquid over the pear.
If you want to serve it warm, gently re heat the pear along with the syrup. Or serve it chilled with the chilled syrup.